Mushroom and Tempeh Stew

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Mushroom and Tempeh Stew

 

1/2 cup water

2 Tbs shoyu or tamari or soy sauce

1 to 1 1/2 cups tempeh

1 medium onion, chopped

1 garlic clove, crushed

1 Tbs vegetable oil

1 cup mushrooms, sliced

1 tomato, diced

1 Tbs shoyu or tamari or soy sauce

5 large potatoes cooked

2 Tbs milk or soymilk

2 Tbs butter or margarine

salt and pepper to taste

 

 

Bring the water to boil in saucepan, add shoyu and

tempeh and simmer for 20 minutes (turning tempeh after

10 minutes). Drain tempeh and set aside.

 

Saute onion and garlic in the oil for two minutes. Add

the mushrooms and cook for another two minutes.

Cut the tempeh in small cubes. Add tempeh, bay leaf,

shoyu, tomato to the pan. Cook for about 5 minutes,

stirring frequently. Remove bay leaf.

Mash the hot and cooked potatoes with soymilk,

butter, salt and pepper.

On a serving plate, make a base with the mashed potato

and pile on top the mushroom and tempeh stew.

It's good over steamed rice too.

 

 

 

 

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